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Vegan Ranch Dressing

Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Servings: 6
Calories: 150kcal
Author: Nisha Vora


  • 1 tablespoon unsweetened plant-based milk of choice
  • 1/4 teaspoon apple cider vinegar*
  • ½ cup (112g) vegan mayo**
  • 1 tablespoon freshly squeezed lemon juice, more as needed
  • 1 large or 2 small garlic cloves, crushed with a press or grated
  • ½ teaspoon Dijon mustard
  • ½ teaspoon onion powder
  • ½ tablespoon nutritional yeast
  • Scant ¼ teaspoon sea salt
  • Freshly cracked black pepper
  • 2 tablespoons finely minced chives (or scallions)
  • 2 teaspoons of chopped fresh dill (1 tablespoon if you love dill)


  • Combine the milk and vinegar in a medium bowl, and set aside for a few minutes so it can curdle a bit (like buttermilk).
  • To the bowl, add the mayo, lemon juice, garlic, mustard, onion powder, nutritional yeast, salt, several cracks of pepper, scallions, and dill. Whisk the dressing until well combined and relatively smooth.
  • Taste for seasonings, adding more salt or pepper as desired, or more lemon juice or apple cider vinegar for acidity. I sometimes add an extra teaspoon of lemon juice and a pinch of salt.
  • If the dressing is too sharp for your taste, add a tablespoon of unsweetened vegan yogurt and stir to combine.
  • Chill the dressing (my preference), or serve now. Store leftovers in an airtight jar for a week, or longer.


* If you don't have ACV, use distilled white vinegar. 
** Our preferred brand of vegan mayo is Follow Your Heart Original Vegenaise.